Oven Fried Green Tomatoes Recipe 435

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)

Steps:

• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
• Slice the tomatoes into ¼ inch rounds. Set aside.
• Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
• One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
• Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
• Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
• Serve warm with a side of Caesar dressing for dipping.

BAKED GREEN TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
• Bake 45 minutes in the preheated oven, until crisp and golden brown.

CONTEST-WINNING FRIED GREEN TOMATOES

Steps:

• In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.

OVEN-FRIED GREEN TOMATOES

Steps:

• Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices.

OVEN FRIED GREEN TOMATOES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees F. Melt butter in a baking pan. Stir in salt and pepper. Coat sliced tomatoes with flour and place in baking pan. Bake on lower rack of oven for 8 minutes. Turn oven up to broil in order to brown tomato slices. Serves about 6

OVEN FRIED GREEN TOMATOES - THE EASY WAY!

Steps:

• preheat oven to 450°
• slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes.
• line a baking sheet with parchment paper and lightly smear with half the oil.
• dip the tomato slices directly into the cornmeal-cayenne mixture. No additional salt is needed.
• place on parchment lined baking sheet. Bake 20 minutes. Dot the tops with the remaining oil and turn to "fry" the other side another 20 minutes. Total baking time 40 minutes, or until golden brown.
• If you like a darker finished product, you can add a little paprika to the cornmeal mixture.

OVEN FRIED GREEN TOMATOES

Steps:

• Combine cormeal, salt, pepper, and cayenne pepper. Set aside.
• Combine egg and water.
• Beat well.
• Dip tomatoes in egg mixture, then in cornmeal mixture, coating well.
• Lightly spray a 15x10x1-inch baking pan with cooking spray.
• Place tomatoes in a single layer in pan.
• Bake at 450 degrees for 30-40 minutes or until golden brown, turning once.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

OLD-FASHIONED FRIED GREEN TOMATOES

Steps:

• In a bowl, combine the flour, cornmeal, cheese, oregano, salt and pepper. Coat tomato slices with flour mixture. , In a large skillet, heat oil over medium. Fry tomatoes for 2-3 minutes on each side until tender and lightly browned. Drain on paper towels. Serve immediately.